4.7 from 54 votes
Zucchini Fritters
Zucchini Fritters are crisp-tender patties made by squeezing moisture from grated zucchini then combining it with flour, panko, Parmesan, scallions, garlic, and a touch of lemon zest and red pepper flakes. Pan-fried in olive oil until golden brown, they offer a savory, lightly crispy exterior and a moist, flavorful interior. These fritters can be enjoyed with sour cream or Greek yogurt for added creaminess.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
12
fritters
Calories:
73 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 lb. zucchini coarsely grated
- 1 teaspoon kosher salt
- 1/3 cup all-purpose flour
- 1/2 cup panko
- 1/2 cup Parmesan Cheese freshly grated
- 3 scallion thinly sliced
- 2 cloves garlic minced
- 1 egg beaten, large
- 1/2 teaspoon lemon zest
- Pinch crushed red pepper flakes
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil for frying
- sour cream for serving, or plain Greek yogurt, tzatziki sauce, or marinara sauce
Instructions
- Place grated zucchini in a colander in the sink or over a bowl. Sprinkle with kosher salt and toss well. Let sit for 10 minutes. Use a spatula or spoon to press down on the zucchini to push out the liquid. Transfer the zucchini to a clean dish towel, paper towels, or cheese cloth and squeeze out excess liquid. Don’t skip this step. You want to remove as much moisture as possible.
- In a large bowl, combine the grated zucchini, flour, panko, Parmesan cheese, scallions, garlic, egg, lemon zest, and pinch of crushed red pepper flakes. Add a little salt and black pepper, to taste.
- Line a plate or platter with paper towels and set aside.
- In a large cast iron skillet or nonstick skillet, heat the olive oil over medium high heat. When the oil is hot and shimmering, drop about 1/4 cup of the fritter batter into the pan. Lightly flatten with a spatula. You can make 3 to 4 fritters at a time, just make sure they aren’t touching.
- Cook for 3 minutes until deep golden brown. If the fritters are browning too quickly, you can turn down the heat a little. Flip and cook the other side for 3 minutes until deep golden brown. You might need to add a little more oil as you go.
- Transfer to lined plate and cover with foil to keep warm while you repeat with remaining batter.
- Serve warm with a dollop of sour cream or plain Greek yogurt, tzatziki sauce, or dunk the fritters in marinara sauce.
Cup of Yum
Notes
- Remove excess moisture from zucchini by salting and pressing, which is essential to prevent soggy fritters.
- Leftover fritters store well in the refrigerator for up to one week and can be frozen for up to two months.
- You may grate zucchini using either a food processor or a box grater depending on your preference and equipment.
Nutrition Information
Calories
73kcal
(4%)
Carbohydrates
6g
(2%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Cholesterol
16mg
(5%)
Sodium
288mg
(12%)
Potassium
127mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
158IU
(3%)
Vitamin C
8mg
(9%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 fritters
Amount Per Serving
Calories 73
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 288mg | 12% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.